Gingerbread Cookie Bars
Soft, warmly spiced Gingerbread Cookie Bars with a creamy cinnamon cream cheese frosting, perfect for holiday gatherings and sharing.
Ingredients
For the Gingerbread Cookie Bars
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
For the Frosting
- 1 cup powdered sugar (for frosting)
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract (for frosting)
- 1/2 teaspoon ground cinnamon (for frosting)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, cream together the butter and brown sugar until fluffy. Beat in the molasses, egg, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the batter into the prepared baking pan and smooth the top.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bars cool in the pan before frosting.
Frosting
- Beat together the cream cheese, powdered sugar, 1 teaspoon vanilla, and ground cinnamon until smooth.
- Once the bars are cool, spread the cream cheese frosting over the top and cut into squares to serve.
Notes
Store leftover bars in the refrigerator in an airtight container. For longer storage, freeze the bars in a freezer-safe container.